Sometimes you just need to indulge. That's how Melissa Sperka was feeling when she created her Caramel, Chocolate, Almond Gooey Butter Cake.

Featuring dulce de leche (caramel), toffee, cream cheese and chocolate chips in the crust and as a glaze, this cake is over-the-top in all the right ways. Served with a dollop of whipped cream, it's sure to be a hit during the holidays. Can't find caramel cake mix? No problem! Yellow cake mix works great too.

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- Janet

Caramel, Chocolate, Almond Gooey Butter Cake

"I came up with this version of a butter cake using some of my family's favorite indulgences!"

Melissa Sperka

Greensboro, NC (Pop. 309, 292)

What You Need

1 box caramel cake mix

2 sticks melted butter,


4 large eggs

1/3 c mini chocolate

chips, plus 1/2 cup

1/3 c slivered almonds, toasted

1/3 c toffee bits

1 box cream cheese, softened (8 oz.)

1 can dulce de leche

(13.4 oz.)

1 tsp vanilla

1 box powdered sugar

(16 oz.)

1 tbsp heavy cream


Preheat oven to 350 degrees. Spray 13x9 baking dish with cooking spray.

Mix together cake mix, one stick melted butter and one egg until combined. Press the mixture evenly into bottom of prepared dish. On top of crust sprinkle 1/3 c mini chocolate chips, 1/2 the toffee bits and toasted almonds.

In the same mixing bowl, mix together cream cheese and dulce de leche until combined. Add remaining 3 eggs, vanilla, powdered sugar and melted butter. Whip on medium high speed. Pour filling over crust and bake 40-45 minutes (cake should still be "jiggly" in the center). Let cool.

For glaze, melt remaining chocolate chips and heavy cream in the microwave. Drizzle over cake and sprinkle with toffee bits. Serve with whipped cream.

Submitted by: Melissa Sperka, Greensboro, NC (Pop. 309, 292)

2011 Just A Pinch Recipe Club. Used by Permission.